The Yeast Bay - Vermont Ale (WLP4000)
Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer. Expect this strain to take off fast and ferment wort quickly, though elevating the temperature following the bulk of fermentation may be required to raise the attenuation.
In order to achieve high attenuation, we recommend fermenting at 67-69°F for 3-4 days, and then raising the temperature to 72°F until a stable gravity is reached.
Source: The Yeast Bay